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My first encounter with Indian Pudding was over 20 years ago at Durgin Park, a landmark restaurant in Faneuil Hall, Boston, famous for its home-style Yankee cooking and, at the time, its cranky, octogenarian waitresses. Few desserts look so completely unappetizing yet taste so incredibly good. One bite of this lumpy, brown mush, with a dab of vanilla ice cream, and I was sold. Scraped every last bit from the bowl. Why indian pudding isn’t more widely known I have no idea; it’s one of my favorite desserts of all time, and a traditional New England Thanksgiving classic. Indian pudding is a baked custard with milk, butter, molasses, eggs, spices, and cornmeal. The name is likely derived from the cornmeal, known as indian meal way back when. Here are two recipes for indian pudding, one, a tried-and-true recipe adapted from An Olde Concord Christmas, a long out-of-print book from the Concord Museum, and the other, a recipe for the Durgin Park version that I’m including more for the sake of comparison than anything else. My experience is that the Durgin Park recipe is easier to mess-up, so I would recommend sticking with the Concord museum recipe.
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